Cheese Pineapple Tarts

Ingredients:
Dough:
150 gr Hard Butter
45 gr Icing sugar 
1 Egg Yolk
½ tsp Vanila extract
200 gr Plain Flour
40 gr Corn Flour
10 gr Parmesan cheese

1 Egg Yolk + 1 tsp water for egg wash
Shredded Cheddar Cheese for toping

Pineapple Filling

Method:

- Preheat the oven to 160C.
- Cream Butter and icing sugar until creamy & fluffy. Add egg yolk and vanilla, whisk until mixed well.
- Add cheese and combined flour (divide into 2-3 times), mix well to form a dough.

- Cover and rest dough in the fridge for 15-30 mins.
- Scale pineapple filling at 6 gr and roll into a ball.
- Pinch some dough and scale it at 7 gr each.
- Flatten the dough, place in the filling and seal into a ball.
- Brush tarts with egg wash and sprinkle the shredded cheese on top.
- Bake in a preheated oven for 20 minutes until slightly brown.
- Remove from oven and cool on a wire rack.

Yields : approx. 40-50 cookies depend on the size ( about 1 small container plus )

Here, I'm submitting this post to Chinese New Year Delights 2013, hosted by Sonia aka Nasi Lemak Lover.

Beside this, I would also like to link this post to "Pineapple Events" - Little Thumbs Up hosted by Zoe of Bake for Happy Kids, organised by Bake for Happy Kids and My Little Favourite DIY.

Red Velvet Cupcakes

 

 

Sorry Alan, here is my last minute submission to AspiringBakers #26 – Creative Christmas Motif Bakes hosted by Alan of Travellingfoodies. Hope that is not too late J

 

Here I also would like to wish my readers and fellow bloggers a

Happy New Year 2013.

 



 

 

Source : The Hummingbird Bakery Cookbook via Noms IMust

 

Ingredients:

60 gr Unsalted butter, at room temperature
150 gr Caster sugar
1 Egg

1 tbsp Unsweetened cocoa powder
2 tbsp Red food colouring (I only use 1 tbsp Wilton “Red Red”)
1/2 tsp Vanilla extract
1 1/2 tsp White vinegar

120 ml Buttermilk

150 gr Plain flour
1/2 tsp Bicarbonate of soda (I add 1/2 tsp Baking powder)

Method:

- Preheat the oven 180oC.

- Mix together the cocoa powder, red food colouring, vanilla, vinegar and buttermilk until evenly combined.

- In a separate bowl, whisk butter and sugar in high speed until light and fluffy. Slowly add the egg and beat until incorporated.

- Turn the mixer to slow speed and slowly pour in half the buttermilk mixture, beat a while then add half of the flour which has mixed with Bicarbonate of Soda and Baking Powder until everything well mixed. Repeat the process until all the buttermilk and flour have been added. Turn the mixer up to high speed and beat until the batter smooth.

- Spoon the mixture into the cupcakes paper and bake for 15-25 mins (depend on the size of cupcakes) or cooked. Leave the cupcakes to cool slightly in the tray,

- When cupcakes are cold, decorate with cream cheese frosting on top and dust with red velvet cake crumb.

 

Cream Cheese Frosting

 

Ingredients:

150 gr Cream cheese, room temperature

75 gr Butter, room temperature

70-100 gr Icing sugar (slowly adjust depend on desired sweetness)

1 tsp Vanilla extract

1/2 tbsp Lemon juice (optional)

 

Method:

- Whisk cream cheese and butter until light and fluffy.

- While continue whisk, add the vanilla extract. Turn in low speed, slowly add the icing sugar. - Keep adding until you get the desired sweetness.

- Ready to spread.

 

Chocolate and Oreo Pudding

This pudding inspired by Roz @ Home Kreation's Heavenly Milo and Oreo Jelly. I really love the idea of hers by putting my favourite biscuits - oreo inside the pudding. :) Here, I'm submitting this post to Aspiring Bakers #24 (October 2012) : Jellies and Puddings hosted by Charmaine of Mimi Bakery House.

Ingredients:

White Layers

200 gr Milk
2 gr Agar-agar powder
10 gr Sugar
5-6 pcs Oreo Cookies – break into small pieces but keep the sandwich together

Chocolate Layers

500 gr Chocolate flavoured milk
5 gr Agar-agar powder
20 gr Sugar
15 gr Chocolate powder

Method:

- White Layers : Boil all the ingredients until dissolve. Pour into the smaller mould and sprinkle the broken pieces of oreo cookies, let it set.
- Chocolate Layers : Boil all the ingredients until dissolve, add Chocolate powder, stir well and off fire once boiled.
- Pour ¼ of the chocolate mixture into bigger mould, let it lightly set, then put in the hardened white layers inside, then pour the remaining chocolate mixture.
- Let it cool, chill till set.
- Best serve chilled.

 

Cake Decorating Class

I've been waiting to join Richard Goh's Creaming/Icing Class from the day I saw FatmumBaking and Bake4Fun did 2 years ago, finally I just completed last week. The class was conducted at Community Centre, if you are interested, you may search at onePA website. However, if you miss his course this year, then normally you need to wait at least a year for him to teach for the same course, cause beside creaming class, he also teach other basic baking classes.

Total class are 8 lessons, with different theme everyweek. We need to bring our own sponge cake, it could be one or maybe two per week. It was quite challenging class, we were having fun there and all the baking classmates was quite friendly & helpful.

Here are my cakes, hope you enjoy .......

Week 1 : Simple Piping Cake

Week 2 : Cake Basket

Week 3 : Cartoon Character

Week 4 : Number or Alphabet Cake

Week 5 : House Cake

Week 6 : Doll Cake

Week 7 : Longevity Cake

Week 8 : Wedding Cake (Final)

If I never join this class, I don't even think that I will ever or dare to do these varieties of cakes.

So ...... which one is your favourite cake? :)

Basic Sponge Cake

 

 

I baked this cake for few times and really delighted with the cake texture: soft, light & spongy. Thanks Sonia for the recipe :)

 

 



Source : Sonia aka Nasi Lemak Lover



Ingredients:

4 Egg yolks (large)

20 gr Caster sugar
50 gr Oil
60 gr Milk
1/2 tsp Vanilla extract
90 gr Cake flour

4 Egg white (large)
1/4 tsp Cream of tartar
60 gr Caster sugar

Method:

- Preheat oven to 160C **

- Lightly whisk egg yolk with sugar.

- Add in corn oil, milk and vanilla, stir to combine.
- Add in cake flour, mix well, set aside.
- Beat egg white & cream of tartar until foamy, then gradually add in sugar, beat till stiff peaks.

- Take 1/3 portion of egg white mixture and use hand whisk to mix with egg yolk mixture till light. Fold the balance of egg white mixture into egg yolk mixture, combine well.

- Pour batter into (see note ##) 7 or 8 inch pan, bake for 60 mins or until cook.



 

 

Note :

 

** Sonia baked this sponge cake at pre-heated oven at 140c for 25mins (at lower rack), then increase to 170C (at lower rack) and continue to bake for 30mins.

## Sonia suggested - don’t line with paper and don't use a non-stick pan. However, my experience, I lined the paper in the pan, the cake rise well too.





 

So, why made so many times, not even see any cake posting ..... hehehehe  .... check on my next posting :)



Assorted Mini Cakes

Brought these simple mini cakes for Children's Day celebration yesterday. I baked using my favourite chocolate cake recipe and cooked method pandan chiffon recipe. Spread with only whipping cream, cheese and some chocolate decoration on top.  

Strawberry Jelly Cheese Cupcakes

Just love the idea on how Mimy made this jelly cheese in the cupcakes. I followed her make these for my son to bring to his student care for sharing with the rest today :) Just hope the kids will like it.

Here, I used recipe published by the Sunday Times via Mimy Bakery House, you may also check the other recipe that I tried earlier. Both are delicious, however, if you prefer more creamy texture on the cheesecake, you may like this one.

Source : published in the Sunday Times with modification

Ingredients:

Biscuit Base:
170 gr Digestive biscuits, crushed
85 gr Melted butter

Cheese Filling:

250 gr Cream cheese (room temp)
250 gr Condensed milk
Juice of 1 Lemon
2 tsp Gelatin
50ml Hot Boiling Water

Topping:

1 box of Tortally Jelly Crystals – Raspberry flavour
250 ml Hot Boiling water
250 ml Cold water

1 punnet of Strawberries

Method:

- For Biscuit base: Blend biscuits until fine and then mix with melted butter and mix thoroughly. Press into the cupcake mould. Chill to let it harden.

- For Filling: Stir gelatine powder with boiling hot water until it dissolves. Set aside.
- Cream the cheese until smooth, add in condensed milk & lemon juice till well combined. Add in gelatine mixture gradually and cream until smooth. Pour on top of chilled biscuits.
- Arrange strawberries slices (gently pressed) on top of cheese fillings. Leave to set in the fridge overnight. (I leave it in the freezer for 1-2 hour to set)
- For Topping: Dissolve Jelly in hot water then pour in cold water and stir well. Let it cool.
- Pour over the set cream cheese filling and put into the fridge again to let it set until firm.
- Ready to serve.